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Breakfast Plan | Fruit & Nut Granola and Oats | 4 Meals | 2 Portions Each

Breakfast Plan | Fruit & Nut Granola and Oats | 4 Meals | 2 Portions Each

Plum & Pistachio Granola, Extra Nutty Granola, Pear & Honeyed Walnut Oats, Extra Fruity Oats
4.5(108)
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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Calories
: 
2198 kcal
Protein
: 
52.6g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Nuts
  • Milk
  • Cereals containing gluten
  • May contain traces of allergens
  • Sulphites
  • Sesame
  • Nuts
  • Peanut
  • Milk
  • Soya
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

4 unit(s)

Plum

50 grams

Pistachios

(Contains: Nuts May contain traces of: Sulphites, Sesame, Nuts, Peanut)

600 grams

Greek Style Natural Yoghurt

(Contains: Milk)

240 grams

Granola

(Contains: Cereals containing gluten May contain traces of: Nuts, Milk, Soya)

60 grams

Dried Cranberries

80 grams

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

2 unit(s)

Pear

240 grams

Instant Oats

(Contains: Cereals containing gluten May contain traces of: Milk, Soya, Cereals containing gluten, Nuts)

Not included in your delivery

2 tsp

Sugar

6 tbsp

Honey

600 milliliter(s)

Boiled Water

Energy (kJ)9195 kJ
Energy (kcal)2198 kcal
Fat96.5 g
of which saturates32.2 g
Carbohydrate271.3 g
of which sugars143.2 g
Dietary Fibre29.6 g
Protein52.6 g
Salt0.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Paper
•Baking Tray
•Bowl
•Kettle
•Grater

Instructions

PDF
Plum and Pistachio Granola Yoghurt
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve 2 plums and remove the stones, then cut each half in half again. Pop the plums onto a large, lined baking tray and sprinkle over 1 tsp sugar. Once the oven is hot, cook on the middle shelf until tender, 10-12 mins.

c) Meanwhile, remove 1 packet of pistachios from their shells, then roughly chop.

d) Divide 2 packets of yoghurt between 2 serving bowls, then scatter over 2 packets of granola. Top with the roasted plums, 1 packet of dried cranberries and the chopped pistachios.

e) Drizzle over 1 tbsp honey to finish.

Extra Nutty Granola Yoghurt
2

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Add 1 packet of walnuts to a lined baking tray and drizzle over 1 tbsp honey. Bake on the middle shelf of your oven until lightly golden and sticky, 5-7 mins.

c) Remove 1 packet of pistachios from their shells and roughly chop.

d) Divide 2 packets of yoghurt between 2 serving bowls. Scatter 2 packets of granola over your yoghurt, then top with the chopped pistachios and baked honeyed walnuts.

e) Drizzle over 1 tbsp honey to finish.

Pear and Honeyed Walnut Oats
3

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Add 1 packet of walnuts to a lined baking tray and drizzle over 1 tbsp honey. Bake on the middle shelf of your oven until lightly golden and sticky, 5-7 mins.

c) Quarter 1 pear lengthways (no need to peel), remove the core and chop into small pieces.

d) Boil a half-full kettle. Add 2 packets of instant oats to a large bowl. Pour in 300ml of just boiled water. Add a pinch of salt, then mix with a spoon until the porridge is creamy, 1-2 mins. TIP: If you like your oats a little runnier, stir in an extra 100ml of boiled water.

e) Divide the oats between 2 serving bowls and top with the pear and honey walnuts. Drizzle over 1 tbsp honey to finish.

Extra Fruity Oats
4

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve 2 plums and remove the stones, then cut each half in half again. Pop the plums onto a large, lined baking tray and sprinkle over 1 tsp sugar. Cook on the middle shelf of your oven until tender, 10-12 mins.

b) Meanwhile, quarter 1 pear lengthways (no need to peel), remove the core and chop into small pieces.

c) When the plums have 5 mins left, boil a half-full kettle. Add 2 packets of instant oats to a large bowl. Pour in 300ml of just boiled water. Add a pinch of salt, then mix with a spoon until the porridge is creamy, 1-2 mins. TIP: If you like your oats a little runnier, stir in an extra 100ml of boiled water.

d) Divide the oats between 2 serving bowls, then top with the pear, 1 packet of cranberries and the roasted plums. Drizzle over 1 tbsp honey to finish.

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